Coconut Brownies

After posting the recipe a few weeks ago for the Praline Pecan Zucchini Bundt, I was perusing my collection of old issues of Simple and Delicious  magazine.  I came across this recipe for Coconut Brownies that used coconut pecan frosting in them just like the Pecan Praline Zucchini Bundt.  Since I love the bundt, I had to give these brownies a try.  Loved them! 

I was concerned how they would turn out with the melted chocolate chips spread over the top, but it worked well.  I just recommend cutting the brownies while the chocolate is still soft on top.  I also love them with the chocolate still soft and the next day when the chocolate was crisp. I sprinkled some coconut on top just for the picture.  Whip up a batch this weekend.

• FUDGE BROWNIE MIX (13-INCH X 9-INCH PAN SIZE)
• SOUR CREAM
• COCONUT-PECAN FROSTING
• EGGS
• WATER
• SEMI-SWEET CHOCOLATE CHIPS

Coconut Brownies

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• Author: Laura

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Ingredients

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• 1 package fudge brownie mix (13-inch x 9-inch pan size)
• 1 cup (8 ounces) sour cream
• 1 cup coconut-pecan frosting
• 2 eggs
• 1/4 cup water
• 1 cup (6 ounces) semi-sweet chocolate chips

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Instructions

1. In a large bowl, combine the brownie mix, sour cream, frosting, eggs and water just until moistened.
2. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until center is set (do not overbake).
3. Sprinkle with chocolate chips; let stand for 5 minutes. Spread chips over brownies to frost.   Allow to cool.  I recommend cutting the brownies while the chocolate is still soft on top.  Yield: 2 dozen.

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